Pepper Monkey Lamb Meatballs

Pepper Monkey Lamb Meatballs
Photo by Joel and Erin Matteson

Ingredients

  • 1 teaspoon ground cinnamon
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon cayenne
  • ½ to 1 jalapeño
  • 3 tablespoons seasoned salt
  • 1 tablespoon ground turmeric
  • Seeds from 2 star anise
  • + 17 more ingredients
    • Seeds from 4 cardamom pods
    • 2 tablespoons coriander seeds
    • 1 teaspoon agave nectar
    • 1 cup cooked spinach
    • ½ cup crumbled feta cheese
    • ½ bunch fresh mint
    • 4 cloves garlic
    • 1 tablespoon cumin seeds
    • 1 bunch fresh cilantro
    • Juice of 1 lemon
    • 3 cloves garlic
    • 1 cup loosely packed fresh mint leaves
    • 2 tablespoons fresh ginger
    • 1 medium yellow onion
    • 4 to 5 pounds ground lamb
    • 2 tablespoons seasoned salt
    • 1 cup plain Greek yogurt

Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1 to 3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend. Preheat a grill to about 375°F for direct cook...

View full recipe at Epicurious

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